Preheat your oven to 425°F (220°C).

In a mixing bowl, combine all-purpose flour, baking powder, sugar, and salt. Mix well.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the mixture until it resembles coarse crumbs.

Pour in the milk and mix until just combined. Do not overmix.

Turn the dough out onto a floured surface, knead gently, and then roll out to about 1-inch thickness. Cut out biscuits using a round cutter or glass and place on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 12-15 minutes or until golden brown. Remove and set aside.

While the biscuits are baking, marinate the chicken breasts in buttermilk for at least 15 minutes.

In a separate bowl, season the flour with salt and pepper. Remove chicken from buttermilk and dredge each piece in the seasoned flour.

Heat vegetable oil in a skillet over medium heat. Fry the chicken for about 5-7 minutes on each side or until cooked through and golden brown. Drain on paper towels.

In a small saucepan, heat honey over low heat. Stir in red pepper flakes and allow to infuse for a few minutes. Be careful not to boil.

Slice open each biscuit and place a piece of fried chicken inside. Drizzle generously with hot honey before topping with the biscuit lid.